_Caramel._--Made by melting a little loaf sugar in a saucepan, and as soon as it is brown, before it burns, adding some water to it. Sometimes used as a colouring for stews. Made into a syrup by adding more sugar after the water, it is a very good pudding sauce. _Casserole._--A stew-pan. The name given to a crust of rice moulded in the shape of a pie, then baked with mince or a puree of game in it. _Cerner._--Is to cut paste half way through with a knife or cutter, so that part can be removed when cooked to make room for something else. _Charlotte._--Consists of very thin slices of bread, steeped in oiled butter, and placed in order in a mould, which is then filled with fruit or preserve. _Chartreuse of vegetables._--Consists of vegetables tastefully arranged in a plain mould, which is then filled with either game, pigeons, larks, tendons, scollops, or anything suitably prepared. _Chartreuse a la Parisienne._--An ornamental dish made principally with quenelle forcemeat, and filled with some kind of ragout, scollops, etc. _Chausse._--A jelly bag. _Compote._--Fruits preserved in syrup. Apple and any other kind of fruit jelly. This term is also used to designate some savoury dishes, prepared with larks, quails, or pigeons, with truffles, mushrooms, or peas. _Consomme._--Strong and clear broth used as a basis for many soups and gravies. _Conti_ (_potage_). Lentil soup. _Contise._--Small scollops of truffles; red tongue, or other things that are with a knife inlaid in fillets of any kind to ornament them, are said to be contises. _Court bouillon._--See _au bleu_. _Croquettes._--A preparation of minced or pounded meat, or of potatoes or rice, with a coating of bread-crumbs. Croquettes means something crisp. _Croquantes._--Fruit with sugar boiled to crispness. _Croustades._--An ornamental pie-case, sometimes made of shaped bread, and filled with mince, etc. _Croutons._--Sippets of bread fried in butter; used to garnish. They are various sizes and shapes; sometimes served with soups. _Cuilleree._--A spoonful. In most French recipes I have found ten spoonfuls equal to a quarter of a pint of fluid. _Cuisson._--The name given to the liquid in which anything has been cooked. _Dariole._--A sort of cake served hot. The name of small round moulds in which various little cakes are baked or puddings steamed. _Daubiere._--An oval stew-pan in which daubes are cooked. Daubes are meat or fowl stewed in sauce. _Degorger._--To soak in water for a longer or shorter time. _Des._--Very small square dice. _Desosser._--To bone; to remove the bones from fish, meat, game, or poultry. _Dorer._--To paint the surface of tarts or cakes with a brush, with egg or sugar, so that they may be glazed when cooked. _Dorure._--The glaze one uses for pastry; sometimes beaten white of egg, sometimes yolk of egg and cold water, sometimes sugar only. _Entrees._--A name for side dishes, such as cutlets, fricassees, fricandeaux, sweetbreads, etc.